Egg and cucumber salad #2 recipe
information
Preparation time: 20 minutes,
Calories: 143 per portion
ingredients
1 bunch of watercress
1 cucumber, peeled and sliced
4 hard-boiled eggs, finely chopped
1 bunch of spring onions, chopped
1 cucumber, peeled and sliced
4 hard-boiled eggs, finely chopped
1 bunch of spring onions, chopped
For the sauce
300 ml (1/2 pint) natural low-fat yogurt
1 tablespoon lemon juice
1 teaspoon mustard powder
salt and pepper
1 tablespoon lemon juice
1 teaspoon mustard powder
salt and pepper
method
1. Arrange the watercress in a serving dish and cover with the cucumber slices. Mix the chopped eggs and spring onions together and spoon into the centre.
2. To make the sauce, mix all the ingredients together. Pour over the salad and serve.
3. To avoid a black rim forming around the yolks of hard-boiled eggs, cook them for a maximum of 9 minutes and plunge into cold water immediately, tapping the shells as you do so.
If you use a wet knife to slice hard-boiled eggs, the yolks will not crumble as you cut them.
2. To make the sauce, mix all the ingredients together. Pour over the salad and serve.
3. To avoid a black rim forming around the yolks of hard-boiled eggs, cook them for a maximum of 9 minutes and plunge into cold water immediately, tapping the shells as you do so.
If you use a wet knife to slice hard-boiled eggs, the yolks will not crumble as you cut them.
serving amount
serves 4
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